BBQ Chickpea and Crispy Polenta Bowls with Asparagus + Ranch Hummus.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
- 1/2 teaspoon salt
- 1/3 cup olive oil
- 1 clove garlic minced or grated
- 1/2 teaspoon onion powder
- 1 lemon, juiced
- 1/2 teaspoon pepper
- 2 tablespoons olive oil divided
- 1 avocado, sliced
- 2 teaspoons dried parsley
- 1 pint grape tomatoes halved
- 1 bunch asparagus ends trimmed
- pinch of cayenne pepper
- 1/2 teaspoon dried chives
- good pinch of salt and pepper
- 3/4 teaspoon dried dill
- 1 1/2 cups cooked cannellini/great northern beans (or 1 can drained and rinsed)
- 2 tablespoons tahini (sesame paste)
- 2 tablespoons greek yogurt or sour cream (i like greek yogurt) (
- 1 1/2 cups of [your favorite bbq sauce | http://www.halfbaked
- 1 rounded tablespoon creole seasoning
- 1 rounded tablespoon cajun seasoning
- 1 (1 pound) tube polenta cut into 1/2 inch slices (use 2 tubes for a hungrier crowd)
- 1/4 cup parmesan cheese grated (leave out for vegan version)
- 3 cups cooked chickpeas (or 2 cans of rinsed + drained ch
- 4 cups fresh arugula spinach or your favorite greens
- 2-4 ounces sharp cheddar cheese shredded (leave out for vegan version)
- Carbohydrate 6.64733619911205 g
- Cholesterol 1.37500000175201 mg
- Fat 10.9721288215244 g
- Fiber 2.09904408329109 g
- Protein 3.20495598431548 g
- Saturated Fat 1.72966889936703 g
- Serving Size 1 1 LARGE BOWLS (123g)
- Sodium 43.4673517827923 mg
- Sugar 4.54829211582096 g
- Trans Fat 0.466597880612471 g
- Calories 129 calories
Instructions To make the hummus add the beans, tahini, greek yogurt, lemon juice, garlic, parsley, dill, onion powder, chives, pepper and salt to the bowl of a food processor. Puree the mixture until smooth, scrapping down the sides if necessary. With the machine running stream in the olive oil until smooth. Taste and season with salt and pepper if desired. Place in the fridge until ready to use. For the bowls, preheat the oven to 400 degrees. Place the asparagus in a roasting pan or on a baking baking sheet and toss with the 1 tablespoon olive oil, salt and pepper. Roast in the preheated oven for 25-30 minutes or until tender and crisp. Remove and chop into thirds. While asparagus are roasting, add the BBQ sauce, creole seasoning, cajun seasoning and a pinch of cayenne to a glass measuring cup. Place the chickpeas in a medium bowl and toss with half the BBQ sauce or enough to completely coat the chickpeas. Reserve the remaining sauce. Heat a medium sized skillet over medium heat. Add 1 tablespoon olive oil and the polenta slices. Let them sit undisturbed for 5 minutes. Flip and sear another 5, or until lightly crisped and golden on both sides. Remove and keep warm. To the skillet add the chickpea mixture and cook for about 5-10 minutes or until the BBQ sauce has a thick + sticky coating over the chickpeas. Remove from the heat and stir in one more tablespoon of the BBQ sauce. To assemble place some arugula in the bottom of you bowls. Add the warm + crispy polenta rounds. asparagus, tomatoes, warm BBQ chickpeas and avocado slices. Add a dollop of the Ranch Hummus and sprinkle the cheddar cheese or parmesan cheese on top. Serve with the remaining BBQ sauce.
